Cucumber Sabzi Recipe || Quick & Easy Sabzi Recipe || Kakdichi Bhaji || Krishna's Cuisine #cucumber

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds add a different flavor profile while being more affordable.

cucumbers

🥗Healthier: zucchini

💰Cheaper: squash

Zucchini can provide a similar texture and is often less expensive.

Wash the cucumbers thoroughly.

Cut off the ends of the cucumber and rub the cut sides against each other to draw out bitterness, then wash again.

Peel all the cucumbers and cut them into medium-sized pieces.

Transfer the cucumber pieces into a mixing bowl.

Add salt as per requirement, 1 tbsp of coriander powder, 1 tsp of red chili powder, and 1/2 tsp of turmeric powder to the bowl. Combine all ingredients well.

Heat 2 tbsp of oil in a kaddai.

Add 1/2 tsp of mustard seeds, 1/4 tsp of fenugreek seeds, 1/2 tsp of cumin seeds, 2 dried red chilies, some curry leaves, and 1/4 tsp of asafetida (hing) to the oil. Saute all this on low flame.

Add the spiced cucumber mixture to the kaddai and mix well, keeping the flame low. No water is needed as cucumber releases its own moisture.

Cook for 2 to 3 minutes, stirring occasionally. After 2 minutes, give the subji a quick stir, then cover and let it cook until the cucumber becomes slightly soft, about 7 to 8 minutes total.

Once cooked, add 1/2 cup of roasted crushed peanuts, 4 tbsp of gram flour (besan), and 1 tbsp of lemon juice. Mix everything well.

Turn off the flame and garnish with chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level: